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110g Horley’s flour mix
2 tsp baking powder
¼ tsp salt
2 tbsp cocoa
½ c rice milk
2 tbsp melted margarine
1 tsp vanilla
175g brown sugar
2 tbsp cocoa
1 c boiling water
1. Combine dry ingredients in greased baking dish.
2. Add rice milk, margarine and vanilla, and mix well.
3. Sprinkle brown sugar and cocoa over top of the batter.
4. Pour over boiling water.
5. Bake at 180c for 40-45 minutes.
- 475 mls/gms water
- 1.5 teaspoon yeast
- 2.5 teaspoons sugar
- 60 gms buckwheat flour
- 90 gms maize cornflour
- 300 gms rice flour
- 2.5 tablespoons arrowroot/tapioca flour
- 2.5 teaspoons guar gum
- 1 teaspoon salt
- 2.5 tablespoons sunflower oil
Put into breadmaker as per your breadmaker instructions and process on dough setting.
Combine water, yeast and sugar, and allow to sit for about ten minutes until frothy. Add remaining ingredients and mix well.
Put into prepared loaf pan and allow to rise for about 20 minutes in a warm place.
Preheat oven to 220 degrees Celsius with one cup of water in a dish on lower shelf to stop bread drying out. Bake 20 minutes, reduce heat to 200 degrees and bake for another 15 minutes.
Remove. Allow to cool in tin or wrap in teatowel and allow to cool. Once thoroughly cool, store in plastic bag.
I cut this bread as I need it and it still fresh enough to eat without toasting two days later.